1) The document discusses accredited third party certification (A3PC) of food safety management systems as a new model for ensuring food safety compliance. 2) A3PC involves standards set by the Global Food Safety Initiative, auditing by accredited certification bodies, and certification of suppliers that meet the standards. 3) Supporters believe A3PC provides advantages over traditional auditing through established standards, competent auditors, checks and balances at all stages, and ongoing compliance assessments.

1. Accredited Third Party Certification
and
Food Safety Management Systems
Jill Hollingsworth, DVM
Group Vice President
Food Marketing Institute

2. Food Marketing Institute
• Non-profit trade association conducting
programs in research, education, food safety,
industry relations and public affairs
• 1,500 Members
• Food Retailers and Wholesalers
• 3/4 of all food retail store sales in the US
• International: 200 companies in 60 countries

3. Overview – Industry Approach
 New model for food safety compliance
 Accredited Third-Party Certification
 Global Food Safety Initiative
 Developing trust
• Consumers
• Government

4. Third Party Auditing
Company
Supplier Supplier Supplier Supplier
The Old Audit Framework
Audits the Supplier
Audit Checklist

5. Old System Audits & Standards
Customer
Customer
Customer
Customer
Customer
Customer
Customer
Customer
Std A
cert
Std B
cert
Std C
cert
Std D
cert
Std E
cert
Std F
cert
Std G
cert
Std H
cert
Audit
Company a
Audit
Company b
Audit
Company c
Audit
Company d
Audit
Company e
A wide array of audits
Food Safety
Audits

6. A New Approach to Improving
Food Safety Compliance
 Standards
 Auditing
 Certification
 Accreditation

7. Global Food Safety Initiative
(GFSI)
Food retailers from around the world agreed
to a common goal and strategy.
 The Goal: Continuous improvement in food
safety management systems to ensure
confidence in the delivery of safe food to
consumers
 The Strategy: GFSI launched in 2000
 GFSI is managed by CIES – The Food
Business Forum an international
organization of food businesses

8. GFSI Guidance Document
 Standard = Key Elements
 HACCP-Based Standards
 Food Safety Management System
 Best Practices
 Regulatory requirements
 Operation of certification process
 Accreditation
 Certification
 Auditing

9. Accredited 3rd
Party Certification
 Proven concept in many industries, including
food
 Widely practiced outside of North America
 Checks and balances are employed at all
steps in the process
 Strong verification and results-based
procedures
 Assessment vs. Inspection

10. Accredited 3rd
Party Certification
 International Accreditation Forum (IAF) peer
reviews the accreditation bodies
 Accreditation Bodies “accredit” certification
bodies
 Certification Bodies “certificate” (audit)
suppliers
 Certification Bodies are 3rd
party auditing
companies that must comply with a higher
standard

11. Accredited Certification Body (CB)
 Operational Infrastructure (Organization,
Processes, Finance & Review processes)
 Sustainable and compliant procedures &
practices
 Ability to meet international standards
 License from the Standard Owner
 Impartiality
 No Conflict of Interest

12. CB – Higher Level of Auditing
 Clear, measurable assessments
 Qualified auditors
 Assess to the standard, irrespective of the
country where the audit is conducted
 CB determines certification status (not the
auditor)
 Competence reviews of auditors and CB
staff by AB

13. Insuring Auditor Competency
 Accreditation Body reviews the auditor
calibration processes
 Accreditation Body conducts shadow audits
of the auditors
 Auditor demonstration of knowledge in food
safety, HAACP & regulatory requirements for
importing and exporting countries
 Each auditor must maintain category specific
competency

14. Summary: Advantages of A3PC
 Well-defined, measurable HACCP-based
standards
 Assessment of competent application of food
safety management systems
 Require compliance with regulatory requirements
of exporting and importing countries
 Checks and balances at all steps in the process
 Risk classifications of non-conformities
 Strong corrective action resolution
 On-going recertification (12 month minimum)
 Competent auditors
 Stakeholder confidence throughout the food
chain

15. Third Party Auditing
Company
Supplier Supplier Supplier Supplier
The Old Audit Framework
Audits the Supplier
Audit Checklist

16. Audits the Supplier
Accreditation Bodies ISO/IEC 17011
Certification Bodies
ISO/IEC Guide 65
Criteria for Certification Bodies
International Accreditation Forum (IAF) Comprised of National
Accreditation Bodies
Accredits the Certification Body (CB) Including
Witness Audits of Auditor Activity
Peer Review by Sister Accreditation Body
Supplier Supplier Supplier Supplier
Accredited Certification
GFSI Recognized
Standards
SQF 1000 & 2000
IFS, BRC,
Dutch HACCP

17. GFSI Recognition
 Evaluate existing food safety standards (scheme)
and recognize those programs that are equivalent
to the GFSI Guidance Document.
 Consistency, reliability and efficiency throughout
the food supply chain through the common
acceptance of GFSI recognized standards around
the world.

18. GFSI Recognition
 Safe Quality Food (SQF)
 SQF 2000 – for manufactured products
 SQF 1000 – for primary (farm) production
 International Food Standard (IFS)
 British Retail Consortium (BRC)
 Dutch HACCP

19. Success & Opportunities
 More and more retail companies are requesting
suppliers to be certified to a GFSI standard
 Food service industry has joined with
supermarkets in acceptance of GFSI
 Over 30,000 certificates issued by GFSI
recognized programs in 2007
 Retailers and suppliers are using Accredited
Certification to demonstrate integrity & confidence
 A3PC is not a replacement or substitute for
government oversight